Moist Almond Tart

1. In a saucepan, combine the sugar and water.
2. Bring to a boil and let it simmer for 10 minutes.
3. Add the ground almonds and pumpkin jam, stir, and let it boil again.
4. Remove from the heat and let it cool.
5. Preheat the oven to 350°F or (180°C).
6. Grease a springform pan with butter and dust with flour.
7. Beat the egg yolks and whole eggs together.
8. Add them to the almond mixture along with the cinnamon.
9. Mix well and heat the mixture again, stirring continuously until it starts to pull away from the sides of the saucepan.
10. Remove from heat.
11. Pour the mixture into the prepared pan, smooth the surface, and bake for 40 minutes.
12. Remove from the oven and let it cool slightly before unmolding.
13. Allow it to cool completely.
14. Dust generously with toasted sliced almonds and powdered sugar.

Recipe & Photo Credit: recetasconsazon.com